4-205.10; Core; Household freezer being used inside small office room. Food equipment shall be certified and classified for sanitation by an ANSI accredited program. Please remove household freezer. 4-501.11 Good Repair and Proper Adjustment - Equipment (C): Gaskets torn on reach-in cooler.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Significant gunk build-up under removable cutting board on small flip-top cooler. Cleaning needed inside all equipment especially small hot-holding box.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Heavy build-up observed in upper portion of facility ice machine. Please have this area thoroughly cleaned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-205.10; Core; Household freezer being used inside small office room. Food equipment shall be certified and classified for sanitation by an ANSI accredited program. Please remove household freezer.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Ice build-up observed inside walk-in freezer. Heavy grease build-up observed on small tandoori oven. Nonfood-contact surfaces of equipment shall be kept clean and in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-205.10; Core; Household freezer being used inside small office room. Food equipment shall be certified and classified for sanitation by an ANSI accredited program. Please remove household freezer.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Soiling observed on gaskets of reach-in cooler units. Exterior surfaces of reach-in units in need of cleaning. Ice build-up inside white chest freezer. Nonfood-contact surfaces of equipment shall be kept clean and in good repair. This violation has been cited six inspections in a row.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; A Serve Safe certified food protection manager was not present at facility during inspection. The PIC shall be a certified food protection manager who has passed a test as part of an accredited program. CDI: EHS provided ServeSafe class information to the PIC on duty.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
6-301.11; Priority Foundation; Hand soap dispenser at small service station handwashing sink closest to buffet is broken. EHS was not able to access any hand washing soap at this sink. Each handwashing sink shall be provided with a supply of hand soap. CDI: Hand soap provided. Please ensure that this hand sink is always stocked.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Milk inside a self-serve pitcher is holding at 46F. Pitcher is not nestled in the ice bath in a way that would keep the milk sufficiently cold. TCS foods shall be maintained at 41F or below. CDI: Milk discarded; more ice added and milk replaced.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-205.10; Core; Household freezer being used inside small office room. Food equipment shall be certified and classified for sanitation by an ANSI accredited program. Please remove household freezer.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Soiling observed on gaskets of reach-in cooler units. Exterior surfaces of reach-in units in need of cleaning. Ice build-up inside white chest freezer. Nonfood-contact surfaces of equipment shall be kept clean and in good repair. This violation has been cited five inspections in a row.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.